Strawberry Balsamic Salad

Name: Strawberry Balsamic Salad
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup Unsalted cashews; 1 tablespoon Maple syrup; 1/4 teaspoon Paprika; 1/8 teaspoon Sea salt; 3 cups (1 whole head) Romaine lettuce, (washed and chopped ); 1/3 cup Carrots, (shredded ); 1/2 Medium red onion, (thinly sliced ); 1/2 Green bell pepper, (thinluy sliced ); 6 to 8 Strawberries, (chopped into pieces ); 1/3 cup Feta cheese; 1 tablespoon Lemon juice; Balsamic glaze, (see note )

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Strawberry Balsamic Salad is the perfect mix of sweet and salty flavors. This easy summer salad features a fresh bed of romaine lettuce, juicy sliced strawberries, crumbled feta cheese, and a drizzle of balsamic glaze. To make it extra special, it’s topped with spiced maple cashews for some texture and crunch.

Strawberry Balsamic Salad with crunchy maple cashews

Table of Contents

Why You’ll Love This Recipe

Summer Salad Goals: This Strawberry Balsamic Salad is the salad of the season! Juicy strawberries and creamy feta are the ultimate combo for warm days. Whether you’re hosting a backyard BBQ, packing a picnic, or just want something light for a lazy dinner, this salad brings all the sunny vibes to the table.
No Dressing, No Problem: Okay, hot take – but not all salads need a heavy dressing. For this one, I skip the bottled stuff and go with a squeeze of fresh lemon juice and a thick balsamic glaze. This results in a salad that stays crisp, never soggy, and still packed with flavor thanks to the salty feta and sweet, crunchy maple-spiced cashews. Bonus: you can add the glaze ahead of time and the salad will still hold up beautifully.
Make It Your Own: This salad is super versatile! It’s perfect for using up whatever fresh ingredients you’ve got in the fridge. And don’t worry, I’ve included some tasty variations below so you can mix things up anytime.

Ingredients

Lettuce – Romaine lettuce is the base for this salad, but honestly, use whatever greens you’ve got! Arugula, spinach, or kale all work great. Just make sure to wash your lettuce in cold water and dry it really well before assembling. I highly recommend getting a salad spinner, it makes drying lettuce so much easier!
Red Onion – You’ll need thinly sliced red onions. Pro tip: to get rid of that strong onion bite, soak the slices in ice water for about 5–10 minutes, then drain and pat dry.
Strawberries – Use fresh, firm strawberries for this salad.
Carrots – You’ll want to thinly slice your carrots and I love using a julienne peeler for this step.
Green Peppers – Any bell pepper will do, but green is my favorite for this salad. It adds a nice, slightly bitter contrast to the sweet strawberries and maple cashews.
Cashews – For that crunch factor! I use unsalted cashews, but salted works too—just skip adding any extra salt.
Maple Syrup – Use pure maple syrup only and none of that low-sugar or artificial stuff. It adds the perfect sweetness and depth. Honey works as a sub if that’s what you have on hand.
Paprika – Just a pinch adds a little warmth and subtle spice. Totally optional, but highly recommended if you’re roasting your cashews.
Feta: Adds a salty flavour.
Balsamic Glaze – Use your favorite balsamic glaze to tie everything together. I love Nonna Pia’s and President’s Choice Balsamic Glaze with Vinegar of Modena.

Variations

Base: While I love romaine lettuce, you can easily swap it out for peppery arugula, baby spinach, or chopped kale. Any leafy green works, so use what you have!
Vegetables: Add any veggies you like! Bell peppers (red, yellow, or orange), cucumber slices, or even thinly sliced red onions are all great choices for extra crunch and flavor.
Fruit: I love adding fruit to salads, especially during the summer and fall. Strawberries, blueberries, apple slices, orange segments, and fresh peaches all pair beautifully with the balsamic glaze and cheese.
Cheese: Use any cheese you enjoy! Some delicious options include shaved parmesan, fresh mozzarella, or sharp cheddar slices. Goat cheese also works wonderfully with fruit.
Nuts: Nuts add crunch and texture, and my favorites are pecans, walnuts, pistachios, and almonds. For an extra treat, drizzle them with a little honey or maple syrup and a dash of paprika or chili powder before roasting—so good!
Extras: Top your salad with grilled chicken, shrimp, prosciutto, or pan-fried salmon for added protein. Hard-boiled eggs also make a great addition if you’re keeping it simple.

How To Assemble The Salad

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, toss together the cashews, maple syrup, paprika, and a pinch of salt. Spread the cashews out evenly on the baking sheet. Bake for 8 to10 minutes, or until they turn golden and toasty (Note: watch the oven closely, because they can burn fast!) Once they’re done, set them aside to cool completely.

Step 2: In a large bowl or serving platter, layer your romaine lettuce, sliced strawberries, carrots, onions, and bell peppers. Squeeze fresh lemon juice over the top and gently toss everything together. Finish by crumbling feta cheese on top, adding the cooled maple cashews, and drizzling generously with balsamic glaze.

More Salad Recipes

Fruit Salad with Peaches and Berries FAQ

What’s the difference between balsamic glaze and balsamic vinegar?

Let’s start with consistency. Balsamic glaze is much thicker than balsamic vinegar and is usually used as a finishing touch on Caprese salad or roasted veggies. Balsamic vinegar, on the other hand, is thinner and has a sharper, more acidic taste. It’s commonly used in salad dressings or for dipping bread. For this recipe, balsamic glaze works perfectly because it’s sweet, thick, and won’t make the salad soggy like regular vinegar might.

Do I have to use the oven to cook the cashews?

Nope! Just like in my favorite harvest salad recipe with pumpkin seeds and pecan crumble, you can totally toast the cashews in a pan. Use medium to low heat and toast them until they’re golden. Then, remove the pan from the heat and stir in the maple syrup, paprika, and a pinch of salt. Mix everything well, then transfer the cashews to a parchment-lined plate or tray to cool. (Note: don’t leave the cashews in the pan after adding the maple syrup, or they’ll harden and stick to the bottom and create a total mess!)

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